Monday, July 30, 2012

New Shanghai Chinese Restaurant, Chatswood Chase

Growing up in Shanghai has rewarded me with many lovely food memories so Shanghainese cuisine will always hold a special place in my heart despite my general impartialness to Chinese food. I was invited to sample the wine and dumpling degustation dinner atNew Shanghai so who better to bring along than my family? It was interesting for us to see this modern presentation of the familiar dishes I remember from my childhood.

The mixed steamed dumplings are bundles of joy. The New Shanghai xiao long bao is a tender parcel of soft pork and soup, the steamed crab meat and pork is topped with a savoury bit of bright orange fish roe and there's also a mixed vegetable stamed dumpling. These are paired with an Angel Cove Marlborough Sauvignon Blanc 2010.

Shepherd's Purse and Pork Wontons

The shepherd's purse and pork wontons were fantastic, tossed in a savoury nutty mix of sesame butter, red chilli oil and spices. Big fat bundles of filling wrapped in chewy skin and dressed with moreish sauce, yum. This is accompanied by a glass of Cape Schanck Mornington Penninsula Pinot Grigio 2010.

Pan-fried Dumplings

When I was little I hated going to Chinese restaurants with my parents because there were never any main dishes that I liked, so I'd always end up ordering dumplings. The pan-fried dumplings also has a star-shaped fried shallot pancake and a pork potsticker. The golden snacks are matched with aFifth Leg Crisp Chardonnay 2010.

Shepherd's Purse, Pork and Tofu Soup

Just like my nai-nai used to make. Shepherd's purse, pork and tofu soup with little pieces of prawn, a refreshing broth on its own, but I like drizzling a little vinegar in it for added flavour. The paired wine is a Squealing Pig Otago Pinor Noir 2010.

Braised Pork Belly and Deep-fried Chicken

The braised pork belly was stunning. Both my parents agreed that it was the richest, most tender braised pork they've tasted. Slow-cooked in soy sauce overnight, the pieces of pork appear almost glazed in a dark coating of soy. The succulent, moist flesh is topped with a thick, soft layer of skin and goes smashingly well with the glass of Penfolds Koonunga Hills 76 Shiraz Cabernet (2010). Served with rich, is also the deep-fried chicken - crisp strips of meat and skin that disappear quickly.

Slow-cooked White Fungus with Papaya

My mother used to force-feed me white fungus because she believed that it would cure my asthma. Unfortunately, my asthma remained and instead I developed a deep hatred of the sickly sweet medicinal flavour of the stuff and its creepy slippery texture. The set dessert of the degustation is slow-cooked white fungus with papaya.

Strawberry Milk Pudding

Fortunately for me, there was an alternative. Strawberry milk pudding was a lovely sweet and creamy end to the meal.

Lola

I am a second year uni student currently enjoying the luxuries of financial irresponsibility. Tentatively embarking on ventures into the kitchen and eating my way around Sydney, I come armed with my camera, driven by hunger and unhindered by my lack of disposable income. Read more...